Potato and Caraway Seed Pancakes with Sour Cream

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Crispy pan-fried Estonian-style potato pancakes flavored with nutty caraway seeds and served with a dollop of cool sour cream. This Mediterranean-inspired vegetarian recipe, ready in about 30 minutes, layers medium potatoes, onion, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 270 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 peeled and grated (about 2 cups) medium potatoes
• 1 small grated onion
• 1/3 cup all-purpose flour
• 1 large egg
• 1 tsp caraway seeds
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 tbsp vegetable oil
• 1/2 cup for serving sour cream
• 2 tbsp chopped for garnish fresh chives

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups peeled and grated medium potatoes with 1 small grated onion. Squeeze out excess moisture through a clean towel.
2. Step 2: Add 1/3 cup all-purpose flour, 1 large beaten egg, 1 tsp caraway seeds, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper to the potatoes. Mix thoroughly to combine into a batter.
3. Step 3: Heat 4 tbsp vegetable oil in a large nonstick skillet over medium heat. Drop 2 tbsp portions of the potato batter into the pan, flattening gently into 3-inch pancakes.
4. Step 4: Fry the pancakes for 3-4 minutes on each side until golden brown and crispy around the edges.
5. Step 5: Drain cooked pancakes on paper towels and keep warm. Serve hot topped with 1/2 cup sour cream and garnished with 2 tbsp chopped fresh chives.